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alligande

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  1. How about soy milk/creamer I have used soy milk in cakes and have used the vanilla creamer to make pastry cream, which worked surprisingly well.
  2. I have a small tub of Satin Ice at home and it has hydrogenated oil to. I agree, bet they all do
  3. What's in this drink?! ← A pint glass of Guinness about 3/4 full then with a shot glass full of baileys is dropped in then you drink.
  4. I got my square and round pans from here.Lloyd Industries they have odd and even sizes and ship very promptly. The corners on the square pans are "square", I have not used magic line so I do not know how they compare directly, but they are heavy and compare well to the rounds that I purshased from a local restauraunt supply store.
  5. I am have never been succesfull baking bread, but I have now baked 2 loaves from my first batch of the basic dough ( I subed 2 cups of whole wheat) and the bread came out really well. Next I have to buy the book. Thanks Zoe for a great concept. PS I should add I always really hated kneading.
  6. I am trying to have them get me some samples, because it has to be ordered a case at time. The only info I was given I passed on. Jeanne I thought it was just me, I hate Satin Ice. Since I discovered that a number of venues and caterers in this area strip fondant from the cakes before cutting I have been questioning why I pay so much money for decent fondant, hence the curiosty ........
  7. I currently use Carrara Massa Ticino Tropic rolled fondant, and was talking to a supplier who mentioned he could get "Euro" fondant at a much lower price and was wondering if any one had worked with it etc and had any reviews. I also want to say please lets not a debate about the relative merits of rolled fondant just this particular brand.
  8. I have never heard that either, I did not make my cake, but I did decorate it in 1994. edited to say still married.
  9. Thanks for the input on this, I am curious how much of a cream cheese flavor does the frosting have, it is such a distinct flavor normally?
  10. Now Annie, I did not say it was going to be decent, edible yes..... I have a soft spot for brides with dietary restrictions but really want a wedding cake, now I am not a pushover I do refuse to make things like red velvet. I did once make a wedding cake that was gluten, egg and dairy free its only saving grace was she could eat chocolate with that no cake..
  11. I have had a request for a sugar free wedding cake, I don't have any problems with the cake part, but I was wondering if I could use Isomalt as a sugar sunstitute in IMBC and french buttercream, and if I can what would be the ratio sugar = isomalt? If Isomalt won't work has any one any suggestions? Thanks
  12. alligande

    Cake Art

    I think this is the same artist I have had it booked marked for a while http://www.artcake.ru/
  13. I pay $60.00 a day in Rhode Island, but it is not a formal arrangement I am suppost to get the kitchen from 12.00 onwards but in reality I come in when ever I want.
  14. Here in Rhode Island any food products being wholesaled have to be tested and have an ingredient label that was anayleised ( I cant spell today) by the university when I got my license (for cakes) the inspector and I had the conversation that went along the lines of don't start selling at wholsesale your life will suck! A business in the same building has one product "stuffies" as it is very expensive to bring new items on line and at the moment she does not want to invest.
  15. I am going to be in Key West next week to cook for 20 people for a week and was wondering if any one had any suggestions about good shops, and where to stay away from. thanks
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